The other night Jeff had some chicken breasts in the fridge and was going to make dinner but when he got home he was totally drained so I offered to make dinner instead. In the spirit of trying to use things up before Passover I noticed we had some Farro left so this is what I came up with.
Lemony Fennel Chicken with Farro and Steamed Broccoli
- 1 package boneless skinless chicken breasts (about 1 pound)
- 1 onion, diced
- 1 – 2 cloves garlic, diced (I used a clove that was gigantic so I only needed one)
- 1/2 inch – 1 inch piece of fresh ginger, minced
- 1 – 2 tbsp Olive oil
- Red pepper flakes
- Fennel Seeds
- Cracked Rosemary
- White Wine Vinegar
- Juice of 1/2 lemon
- 1/2 cup white wine
- Heat olive oil in saucepan
- When oil is shimmering, add the fennel seeds, rosemary and red pepper flakes.
- Let bloom for a few minutes until they smell toasty and are a bit golden.
- Add the onions, garlic and ginger.
- Saute 5 – 8 minutes until the onions are translucent and the garlic is browned but not burned.
- Add the juice of 1/2 a lemon and a splash of White Wine Vinegar.
- Place the chicken breasts in the pan on top of the onions, garlic and ginger.
- Cook chicken 5 or so minutes on each side. The chicken should brown a bit and be firm to the touch but not spongy.
- Remove the chicken to a platter.
- Add 1/2 cup of white wine to the pan.
- Reduce the sauce in the pan by about 1/2. Be sure to scrape up all the bits from the bottom of the pan. They give the sauce great flavor!
- Drizzle the sauce over the chicken and serve.
We served it with Farro and steamed Broccoli. I ate the leftover chicken shredded and mixed into the Farro with the broccoli mixed in too. YUM!